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Critical Reviews in Food Science and Nutrition Volume 62, 2022 - Issue 22
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A comprehensive review on phenolic compounds from edible mushrooms: Occurrence, biological activity, application and future prospective

Asem Mahmoud Abdelshafya College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China;b Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University – Assiut Branch, Assiut, EgyptORCID Iconhttps://orcid.org/0000-0002-5271-7009View further author information
ORCID Icon,
Tarun Belwala College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, ChinaORCID Iconhttps://orcid.org/0000-0003-0434-1956View further author information
ORCID Icon,
Ze Lianga College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, ChinaORCID Iconhttps://orcid.org/0000-0002-3780-1157View further author information
ORCID Icon,
Lei Wanga College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, ChinaORCID Iconhttps://orcid.org/0000-0002-6949-4489View further author information
ORCID Icon,
Dong Lia College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, ChinaORCID Iconhttps://orcid.org/0000-0002-1800-1656View further author information
ORCID Icon,
Zisheng Luoa College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China;c Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Hangzhou, China;d National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China;e Ningbo Research Institute, Zhejiang University, Ningbo, ChinaORCID Iconhttps://orcid.org/0000-0001-8232-9739View further author information
ORCID Icon &
Li Lia College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China;c Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Hangzhou, China;d National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China;e Ningbo Research Institute, Zhejiang University, Ningbo, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-1242-3866View further author information
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Pages 6204-6224 | Published online: 17 Mar 2021
 
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Abstract

Phenolic compounds are minor metabolites usually present in mushroom species. Because of their potential advantages for human health, such as antioxidant and other biological activities, these bioactive components have been gaining more interest as functional foods, nutraceutical agents for providing better health conditions. This review aims to comprehensively discuss the recent advances in mushroom phenolic compounds, including new sources, structural characteristics, biological activities, potential uses and its industrial applications as well as the future perspectives. Phenolic acids as well as flavonoids are considered the most common phenolics occurring in mushroom species. These are responsible for its bioactivities, including antioxidant, anti-inflammatory, antitumor, antihyperglycaemic, antiosteoporotic, anti-tyrosinase and antimicrobial activities. Several edible mushroom species with good phenolic content and show higher biological activity were highlighted, in a way for its futuristic applications. Trends on mushroom research highlighting new research areas, such as nanoformulation were discussed. Furthermore, the use of phenolic compounds as nutraceutical and cosmeceutical agents as well as the future perspectives and recommendations were made.

Authors’ contributions

Asem Mahmoud Abdelshafy collected data from the published literature, constructed charts and tables, Writing – original draft. Tarun Belwal revise the spelling and grammatical errors and gave advice. Lei Wang helped collect data. Dong Li and Ze Liang gave suggestions and comments. Zisheng Luo gave advice throughout the draft of this manuscript. Li Li Validation and Writing – review & editing.

Disclosure statement

No conflict of interest exists in this paper.

Additional information

Funding

The work was supported by the financial support from the Key Research and Development Program of Zhejiang Province (No. 2020C02040), and the National Key Research and Development Program of China [2019YFD1002302, 2019YFC1604500].

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